This Green Chicken + Veggie Soup is both delicious and super nutritious. Enjoy and stay healthy this season.
1 tbsp. extra virgin olive oil
1 small onion chopped
1 green bell pepper chopped
2 carrots chopped
2 stalks of celery chopped
3 cloves chopped garlic
1 tsp. ground cumin
2 tsp. dried oregano
12 ounces shredded chicken I like using a rotisserie
2 small zucchini chopped
1 cup frozen corn
6 cups low sodium chicken broth or homemade stock
1 bunch cilantro stemmed
1 Serrano pepper
A few handfuls of baby spinach chopped
Salt and pepper to taste
Heat olive oil in a large pot and add in onions, pepper, carrots, and celery. Season with salt and pepper and cook for 8-10 minutes or until the veggies begin to look tender.
While veggies are cooking, blend cilantro, Serrano pepper, 1 clove garlic and 2 cups of broth in the blender. Set aside.
Once veggies are tender, season with cumin, oregano, and a little more salt and pepper, stir well and cook for another 2 minutes.
Add shredded chicken, zucchini, corn, remaining chicken broth and the cilantro broth you blended in the blender. Bring to a boil, reduce down and simmer for 10 more minutes or until your veggies are tender.
Finish with a few handfuls of baby spinach and enjoy!
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